Piparkakut – Finnish Gingersnaps (Paleo/Gluten Free) (Edit recipe)

My mother-in-law was half Finnish and was so proud of her heritage. We honor her in recreating this lovely little Finnish holiday cookie. They are relatively simple to make, quite charming and absolutely delicious. Similar to a ginger snap, this spicy cookie is ideal for the holiday season. You do need to make the dough one day ahead of rolling them out, but beyond that, they're so easy! This recipe originally appeared in our cookbook "Back Porch Paleo - Homestyle Comfort Food From Our Table to Yours" published in 2021. Where you'll find 60 of our beloved family recipes.

20 minutes

6 minutes to 8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	75
Fat:	3 g
Carbohydrates:	13 g
Protein:	0 g
Cholesterol:	8 g
Sodium:	128 mg
Fiber:	1 g
Sugars:	4 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 30-36

Ingredients

1.75 cups Cassava Flour
1.5 tsp Baking Soda
.5 tsp Sea Salt
6 Tbsp Molasses, black strap variety
.5 cup Maple Sugar
.5 cup Salted Butter, can sub ghee
1 tsp Ground Cinnamon
1 tsp ground Cloves
1 tsp ground Ginger
1 whole Egg, whisked, room temperature
1 cup Water, ice cold, to use on day #2
2 Tbsp Powdered Sugar, optional garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, add cassava flour, baking soda and salt, sift and set aside.
Add molasses, maple sugar, butter, cinnamon, ginger and cloves to a three qt saucepan, whisking well to combine. Over medium heat, bring mixture to a boil, then remove from the heat.
Allow to cool slightly, then add the whisked egg and beat with a hand mixer until mixture is fluffy and lighter in color.
Add flour mixture to the dough and beat again to combine. Let it sit for about five minutes, and don’t be alarmed; the dough will be very loose at this point. Lay down a relatively large piece of plastic wrap, spoon dough into the center and wrap up. Refrigerate overnight.
The next day, preheat your oven to 390° (200°C) and prepare two baking sheets by lining with parchment paper. Cut dough in half and return one half to the fridge while you work with the first half.
Dust another sheet of parchment paper with cassava flour. Place the dough in the center, dust with a bit of cassava flour then placing another piece of parchment paper on top. Roll out the dough as thin as possible, remove top parchment paper, then cut out into desired shapes, placing each about 1” apart on a baking sheet. Reroll scraps until dough is gone, then repeat with the second half. You should get 30-36 3½" cookies.
Before baking, carefully brush each cookie with ice water. Bake for 6-8 minutes or until slightly puffy and brown, and move to a cooling rack. These little gems will crisp up as they cool. Dust with organic powdered sugar (if using) and enjoy. They can be stored at room temperature for up to a week.